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Oven-Baked Risotto with Ham, Leeks and Peas Recipe

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This recipe for Oven-Baked Risotto with Ham, Leeks and Peas is from The Race Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon olive oil
6 oz diced ham
1 large leek, white part only, chopped (2 cups)
4 garlic cloves, minced
2 Tablespoons fresh thyme leaves, divided
1 1/2 cups uncooked Arborio Rice
1/2 cup dry white wine
1 1/2 teaspoons kosher salt
3 1/2 cups unsalted chicken stock, divided
1 cup frozen sweet peas, thawed
2 Tablespoons unsalted butter
3 oz. Parmesan cheese, grated, (about 3/4 cup), divided
Directions:
Directions:
Preheat oven to 400º F. Heat oil in large ovenproof Dutch oven over medium-high. Add ham and cook, stirring often until crispy about 3 minutes. Remove half of ham and set aside. Add leeks, garlic, and
1 Tablespoon of the thyme to Dutch oven, and cook, stirring occasionally, until softened 4 to 5 minutes. Add rice and cook stirring, 1 minute. Add wine, and cook until almost evaporated about 30 seconds. Stir in 3 cups water, salt and 2 cups of the chicken stock, and bring mixture to boil.

Cover Dutch oven, and place in preheated oven. Bake until rice is cooked through, 20 to 25 minutes.

Remove from oven. Stir in peas, butter, 1/2 cup of the Parmesan, and remaining 1 1/2 cups stock. Spoon risotto into shallow bowls. Top with reserved ham and remains 1 Tablespoon fresh thyme and
1/4 cup Parmesan. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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